Strawberry Buckle Muffins

February 27, 2011 · 31 comments

filed in: Bakery,Breakfast/Brunch,Fruit

Strawberry Buckle Muffins

Occasionally, I take an online stroll through this blog to check on things, as I did yesterday. Aside from finding, and correcting, an embarrassing number of typographical errors that somehow slipped past me earlier (blush), I also asked myself: What’s missing here in terms of foods that readers and I both love and cook often? And I was surprised to find that I hadn’t published a single muffin recipe. Zero. What? Cakes galore but no muffins on a comfort food recipe site (blush again)? So I immediately set out to remedy this oversight through this post.

This recipe almost wrote itself. It’s prime-time strawberry season in my part of Florida, and with prices currently at three pounds for $5, we’re happily eating a big bowl of these delectable fresh fruits with every meal. Old-fashioned buckle, a faintly sweet concoction of cake heavily laden with seasonal fruit and with a crumb topping, came immediately to mind as a a winning formula for these strawberry muffins. If fresh strawberries are not available in your area, other brightly flavored fresh fruits — such as blueberries, raspberries, apricots, peaches, or even tart apples — can be substituted here.


For the muffins:

1 1/3 cups whole wheat or unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/2 cup yogurt
1/2 teaspoon (or more) lemon zest
1 1/4 cups (about 7 ounces) coarsely chopped fresh strawberries

For the topping:

1/3 cup oatmeal (which I used) or flour
1/4 cup sugar
3 tablespoons chilled butter, diced
1/2 teaspoon cinnamon


    1. Preheat the oven to 350 degrees F. and adjust the oven rack to the middle position. Oil 12 standard (1/2 cup capacity) or 6 jumbo (1 cup capacity) muffin cups.
    2. Sift together the flour, baking powder, and salt. Set aside.

      1. In a large mixing bowl, beat the butter until creamy. Gradually add 1/2 cup sugar and beat for approximately one minute until well blended. Add the egg and beat for an additional two minutes until light and fluffy. Beat in the yogurt and lemon zest.
      2. Add all of the sifted flour mixture and gently stir in until the batter, which will be quite stiff, is just smooth. Gently fold in all of the chopped strawberries. Evenly divide the batter among the muffin cups, which should be no more than three-quarters full.

      1. Combine all topping ingredients in the bowl of a food processor or chopper and pulse until the ingredients are blended to the consistency of coarse crumbs. Evenly sprinkle the topping mixture over the batter in the muffin cups.
      2. Bake for 25-35 minutes, depending on the size of the muffin cups used, until the topping is lightly browned. Cool on a baking rack until ready to serve. Makes 12 regular or 6 jumbo muffins.

      print recipe print recipe

      You might also like...

      Leave a Comment

      { 30 them below or add one }

      Julie October 17, 2013 at 3:27 pm

      I just made these today and they are fantastic! Thanks for sharing!


      Gracie July 20, 2011 at 3:39 pm

      They looked so good I went and made a batch.. though I opted for raspberries as I had just the perfect amount of fresh ones waiting for a recipe. My only question is.. how do you keep the berries from mostly settling to the bottom. Because of the berries I had to flip them onto their tops to cool which smushed them a lil bit. They were still heavenly, but advice is always welcome.


      Barbara July 20, 2011 at 4:14 pm

      So sorry, Gracie! Some yogurts are runnier than others, and my guess is that your batter was excessively moist to keep the fruit afloat. Let me suggest a couple of possible solutions the next time you make these muffins: (1) use Greek yogurt, which is thicker than standard yogurt or (2) reduce the amount of standard yogurt used by a tablespoon or two. As noted in the recipe above, and as shown in the photos, the batter should be “quite stiff.”


      Kim Beauchamp April 1, 2011 at 10:31 am

      YUM, YUM, YUM! My daughter won’t make the same muffin twice for her weekly class project, so I’ll introduce her to this recipe next week! Thanks for the inspiration.


      the urban baker March 17, 2011 at 1:58 pm

      a buckle in a muffin – genius!


      Silvertongue62 March 11, 2011 at 9:49 am

      Nice recipe !


      Jenny (VintageSugarcube) March 5, 2011 at 1:39 am

      These muffins looks beyond delicious. A perfect combo of a buckle and a muffin and with strawberries… What more could a girl want??


      Sarah March 4, 2011 at 12:17 pm

      Stumbled on this with stumble upon . . . um, YUM! I am so going to have to try this. Can’t believe it’s strawberry time in FL . . . not until JUNE in the Northeast.


      Karen March 4, 2011 at 8:52 am

      Hmmmm….it just so happens that I have a container of strawberries sitting in the fridge. And they are telling me the only way they are going to leave my fridge is if I use them in your very delicious sounding Strawberry Buckle Muffin recipe. I guess resistance is futile!


      Deeba March 4, 2011 at 4:33 am

      Made them a short while ago and loved them. I think I overworked my topping a little, or the butter wasn’t chilled enough, but they still came out YUM!! Thank you Barbara


      Renee (Kudos Kitchen) March 3, 2011 at 9:15 am

      Oh gosh! These look and sound amazing! Thanks for sharing the recipe.


      claudia lamascolo/aka pegasuslegend March 3, 2011 at 4:34 am

      These look fabulous and thanks for all your support!


      A Canadian Foodie March 2, 2011 at 8:34 pm

      I know it is all about the topping with these! My students have gone crazy over crumb toppings on muffins and have invented various herb and spice combinations – all of which they love!
      Fresh strawberries in a muffin on the Alberta Prairies is almost blasphemous as they are such a treat when in season no one would think of eating them any way but fresh – and the fresh ones in the market out of season are so flavourless, we all prefer the frozen ones. The recipe looks delicious, Barbara. YUMMMY! Valerie


      Barbara March 3, 2011 at 4:34 am

      Actually, flash frozen fruit, tossed into the batter without thawing, would work pretty well here. In such a case, I would probably opt for frozen blueberries, since they’re made of sturdier stuff, are already bite-sized, and thus wouldn’t require any chopping.


      Megan March 2, 2011 at 10:40 am

      Ohhh, how you make my mouth water. These look delectable with all that fruit shining through. I love fresh strawberries but our season doesn’t hit until May. And crumble is the icing on the cake, or should I say it’s the icing on the muffin!


      Maria March 2, 2011 at 10:00 am

      Your muffins are beautiful!


      SMITH BITES March 1, 2011 at 8:53 pm

      oh em gee – i really, really want to make these!!!


      Mags@OtherSideof50 March 1, 2011 at 7:48 pm

      I’m surprised too that this is your first muffin posting! Sometimes it seems that all I get done posting about ARE muffins. These look delicious!


      Deeba March 1, 2011 at 10:40 am

      Love love love them. Must make soon!


      skip to malou March 1, 2011 at 1:37 am

      your pictures are stunning… and your blog is very polished… love it!


      Georgia @ The Comfort of Cooking February 28, 2011 at 5:54 pm

      Barbara, these muffins look so delicious and flavorful, and your photography is beautiful! You have a lovely blog and I’m so glad to have found it. I’m looking forward to exploring your recipes and seeing more! – Georgia


      marla February 28, 2011 at 2:52 pm

      Congrats for posting your first muffin recipe! These look awesome & very healthy too. Love yogurt in baked goods. Adds so much to the texture. I’ll keep my eye out for more muffin recipes.


      Claudie February 28, 2011 at 12:38 pm

      I really enjoy the toppings on these muffins!


      Jenna February 28, 2011 at 11:31 am

      These muffins looks like a pure TRIUMPH of deliciousness! I love the topping on them. Once strawberries start inundating us here in Chicago, I will have to return to this recipe.


      Katrina February 28, 2011 at 10:52 am

      Those look great, Barbara!


      Michelle February 28, 2011 at 12:16 am

      Just bought 3 qt of berries and we are in strawberry heaven. Love this recipe!


      Shaina February 27, 2011 at 2:38 pm

      I love this! Such a cute idea to make buckles into muffins.


      Avanika (Yumsilicious Bakes) February 27, 2011 at 2:20 pm

      Ohh yum! With these awesome muffins, nobody’ll notice the lack of more of them! They look perfect.


      melissa @IWasBornToCook February 27, 2011 at 1:48 pm

      These look delicious!


      Delishhh February 27, 2011 at 12:17 pm

      YUM! YUM! Would love one of these for breakfast! Wish i was in FL with some heat, here it is still pretty cold. I just recently started experimenting with muffin and trying to find the perfect breakfast muffing without sugar.


      { 1 it below or add one }

      Previous post:

      Next post: